What you’ll need
- Dripper (V60/Kalita/Origami) + paper filter
- Kettle (gooseneck preferred)
- Scale & timer
- Mug or carafe
- Fresh-roasted coffee (e.g., 15 g)
- Filtered water (e.g., 255–270 g)
Step 1. Heat water & grind
Boil ~400 g water. Weigh 15 g coffee and grind medium—like sea salt.
Step 2. Rinse filter & preheat
Place filter in dripper and rinse thoroughly with hot water to remove paper taste, then discard rinse water. Set dripper on mug/carafe.
Step 3. Add coffee & make a well
Add grounds, flatten gently, and make a small well in the center to help even saturation.
Step 4. Bloom (0:00–0:30)
Start timer. Pour ~45–60 g (3–4× coffee weight) to saturate evenly. Swirl gently. Let bloom until 0:30.
Step 5. Second pour (0:30–0:55)
Pour in a slow spiral from center outward and back, avoiding the filter walls. Raise total to ~150 g. Aim to finish by ~0:55.
Step 6. Third pour (~1:10)
When slurry lowers, add ~60 g (to ~210 g total) with the same spiral pattern.
Step 7. Final pour (~1:40)
Finish with ~60 g to reach ~270 g (or 255 g for a tighter 1:17). Total brew time should land around 2:30–3:00.
Step 8. Enjoy
Swirl the final brew to homogenize and serve. Adjust next time: finer = stronger/slower; coarser = lighter/faster.
